THAI SHRIMP AND CABBAGE
"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
CABBAGE STUFFED WITH ORZO AND SHRIMP
I like these numbers! On recipe4all.com. Per Serving: Calories: 210 - great dish! Updated: 03/18/2007 to say that perhaps the cabbage needs a little longer to cook.
Provided by Manami
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Saute onion and garlic in the olive oil until softened.
- Add shrimp and cook until they just turn pink.
- Do not cook through.
- Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo.
- Mix well and adjust seasoning.
- Place a blanched cabbage leaf on a work surface, concave-side up.
- Place 2 tb of the orzo mixture in the hollow of this leaf.
- Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
- Place the wrapped cabbage leaf seam-side down in a casserole.
- Wrap remaining leaves the same way.
- Pour the wine, lemon juice and stock over the top, cover and bake for an hour.
- Remove cabbage bundles to a warm serving platter.
- If a sauce is desired, reduce the liquid in the pan until slightly thickened.
- Swirl in the butter and serve over the cabbage rolls.
- Bon appetit!
Nutrition Facts : Calories 465.4, Fat 20, SaturatedFat 8.6, Cholesterol 141.2, Sodium 190.8, Carbohydrate 45.6, Fiber 3.4, Sugar 4.1, Protein 20.7
CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON
Provided by Bryan Miller And Pierre Franey
Categories main course
Time 45m
Yield Four servings
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
- Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
- To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
- To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
- Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
- To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
- Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1277 milligrams, Sugar 6 grams, TransFat 0 grams
SEAFOOD-STUFFED CABBAGE
Provided by John Besh
Categories Shellfish Bake Dinner Crab Shrimp Cabbage Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 325°. For the sauce, melt the butter in a cast iron pot over medium heat until it begins to bubble. Add the flour; whisking briskly until it is thoroughly incorporated. Let the mixture bubble for 1 minute, but don't let it darken. Add the shallot, thyme, and cayenne and continue to whisk as you stir in the seafood broth and wine. Bring the sauce to a simmer and cook until it thickens nicely. Season with salt and pepper. Transfer the sauce to a bowl and refrigerate.
- 2. For the cabbage, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper, and garlic and sweat until soft. Transfer to a large mixing bowl and mix in the shrimp, eggs, bread, milk, Tabasco, and celery salt. Carefully fold in the crabmeat, keeping the lumps intact. Cool the seafood filling while you blanch the cabbage leaves.
- 3. Bring a big pot of salted water to boil. Have a large bowl of ice water nearby to cool the leaves as they blanch. Add the cabbage leaves one at a time to the boiling water and blanch for 30 seconds. Transfer to the ice water, then quickly remove from the water and drain flat on towels.
- 4. Spoon 2 tablespoons of the seafood mixture into the center of each cabbage leaf and roll up burrito-style. Pour the seafood sauce into the bottom of the cleaned cast iron pot. Carefully place each cabbage roll, seam-side down, snugly together over the sauce. There should be enough sauce to rise halfway up the sides of the rolls. Bake, covered, for 20-25 minutes.
SHRIMP AND CABBAGE STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
- Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
- Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.
Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB
These are cabbage rolls stuffed with an oriental pork and shrimp filling. You can eat these out of hand if they aren't to tender or with a fork. Serve with duck sauce, Chinese hot-mustard sauce, and/or the soy dipping sauce included with the recipe. Enjoy. Try my Recipe #381941 on the side =) The carbs in the nutritional info is from the water chestnuts. You can leave them out to reduce the majority of the carbs. It adds 22 carbs per serving. Click the extended info link under the info to see in depth info :)
Provided by Chele B
Categories Lunch/Snacks
Time 45m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 17
Steps:
- Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
- Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
- Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
- Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
- Blot the leaves dry and reserve.
- To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
- Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
- Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
- Return the rolls to the large, lidded skillet.
- Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
- While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.
Nutrition Facts : Calories 533.3, Fat 28.1, SaturatedFat 7.1, Cholesterol 216.7, Sodium 1607.6, Carbohydrate 22.4, Fiber 3.3, Sugar 5.9, Protein 34
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